Step 1

Pour 1/2 tablespoon of the oil into a large skillet set over high heat. When hot, add the onion and red bell pepper. Cook, stirring occasionally, until browned and tender, about 5 minutes. Scoop them out with a slotted spoon and set aside.

Step 2

With the heat still on high, add the chicken. Stir often at the beginning to keep it from sticking. Cook for about 5 minutes, until they are browned. Remove the chicken with the slotted spoon and combine with the onion and bell pepper.

Step 3

Pour the rest of the oil into the pan, and then add the garlic and ginger. Cook, for 15 seconds, then add the rice. Stir well to break up any clumps. When well coated in the oil, move the rice to the sides of the pan, creating a well in the center. Add the whisked egg. When it starts to set, stir it into the rice.

Step 4

Add the cooked onion, red bell pepper, and the chicken to the pan, along with the wine (or water) and the frozen peas. Continue stirring and cook for about a minute. Turn off the heat, add the soy sauce, sesame oil, and scallions. Season with salt and pepper to taste.